Cook lobster in a large pot of boiling water until done, about 20 minutes. Peel and clean shrimp; cook until pink. When lobster is cooked and cooled, remove from the shell. Try to keep claws in one piece when removing from the shell. Cut up the lobster tail in 8 chunk-size pieces, leave claw meat whole. Slice onion very thin. Cut tomatoes in half, slice celery.

In a martini glass, put a spoonful of dressing on bottom of glass. Add 1 cup of baby mixed greens, half of the onions, tomatoes and celery. Add 2 shrimp, half of the lobster meat and 1 of the whole claw meat portions. Drizzle with Thai dressing and chill for about 30 minutes. Repeat process in another glass. Makes 2 servings.